Pineapple Chutney

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Pineapple Chutney

Source: Recipezaar

 

 

20 ounces (560 g) canned crushed pineapple (with juice)

1/4 cup sugar

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (3 tsp) corn syrup

2 tablespoons (8 tsp) candied ginger, minced

1/4 cup dried cranberries

 

 

1. Drain pineapple and combine juice with sugar and vinegar.

 

2. Boil the mixture down to 1/2 cup.

 

3. Stir in pineapple, corn syrup, ginger, and cranberries and chill.

 

 

Makes 3 cups.